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Hawaiian Carrot Cake Recipe


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     Hawaiian Carrot Cake

Category   Desserts - Breads
Sub Category   None

1 c. Chopped canned pineapple
4 c. Grated carrot
2-1/2 c. New grains gluten free flour
1 Tbsp. baking powder
2 tsp. baking soda
1 tsp salt
2 tsp cinnamon
1 tsp nutmeg
1 c. Softened butter
1-1/4 c. Brown sugar
4 eggs
2 tsp vanilla
1/2 c milk

Preheat oven to 350. Spray two 9-inch round cake pans. Finely chop drained pineapple. Place in a sieve and press with a spoon to remove as much juice as possible. Grate carrots and set aside. Place flour in a large bowl. Sprinkle with baking powder, baking soda, salt, cinnamon, and nutmeg. Stir until blended. Place butter in a large mixing bowl and beat with an electric mixer until creamy. Gradually beat in sugar for 3 mins. Beat in eggs, then vanilla. Beating on low speed, add in about 1/3 of the flour mixture and beat just until mixed, followed by half the milk. Repeat additions ending with flour. Batter will be very thick. Gradually mixed in pineapple and carrots. Divide between pans. Spread to pan sides. To remove air pockets, bang pans on counter 5-6 times. Bake until centers seem set when lightly tapped, about 25 minutes. Placed on a baking rack to cool and turn cake out of pans after 15 mins. Cool completely.
Coconut Icing 2 pkgs. cream cheese at room temperature, cut into chunks 1 c butter at room room temperature 1/4 c. sour cream or natural yogurt 1 tsp. vanilla 2-1/2 c. powdered sugar 1 c sweetened flaked coconut
Beat butter until cream. Mix in sour cream and vanilla. Reduce speed to low and beat in cream cheese piece by piece. Beating too much will cause thinning. Gradually add in powdered sugar. Stir coconut into icing. Slice cakes horizontally in half. Place top of 1 cake, dome side down, on a platter and spread with about 1 c of the icing. Continue with next layers ending with icing on the top of the last layer.

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